Sweet Corn "Ribs"

Sweet Corn


For the Corn

  • 2 ears Corn - shucked
  • 1 Tbsp Olive Oil
  • 1/2 tsp Sea Salt
  • 1/2 tsp Paprika
  • 1/4 tsp Tajin - optional
  • Black Pepper - to taste
  • 2 Tbsp Grated Parmesan

For the Dip

  • ½ cup Greek Yogurt
  • 1 Tsp Sriracha
  • 1 Tsp Honey
  • 1 Tsp Tajin - optional
  • Sea Salt - to taste


  • Preheat the oven to 425ºF / 210ºC
  • Line a large baking sheet with parchment paper for easier clean up.
  • On a cutting board, with a large sharp knife, with a rocking motion, very carefully cut the corn in half lengthwise. Then cut it into quarters, until you have 8 long strips of corn.
  • Place the "ribs" in a single layer on the baking tray, drizzle with olive oil and toss with the sea salt, paprika, tajin and black pepper, making sure each piece is coated.
  • Bake for between 25 and 30 minutes until corn is tender and the "ribs" are starting to curl.
  • While the corn is cooking, make the sriracha dip by mixing together all the ingredients thoroughly in a small bowl.
  • Pull the corn out of the oven and scatter with the grated parmesan while it is still hot.
  • Serve hot with the sriracha yogurt dip.


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